Hi this is Monica Corrado with Simply Being Well, and were going to prepare carrots for our beef stock. So, Ive got some beautiful carrots here. These carrots actually still have the tops on them, which is lovely. You can get them at the farmers market; you can get them at your local grocery. I am using all organic ingredients for this beef stock.

So the first thing were going to do is cut off the tops as close to the top as we can, and then what were going to do is scrub our carrots. Now notice I am not peeling my carrots - and the reason I am not peeling my carrots is because of the amount of nutrients in the skin of the carrot. So were just going to wash them very well. You can use a vegetable brush for this; you can use your hands for this. Some people like to use veggie wash for this, but I always say, if you get some good quality organic carrots or carrots from a farmer you know and you know how he grows, then youll have really wonderful carrots for your stock. Were using three carrots for the beef stock.

So, we have our cutting board here and we have our knife, a good sharp knife, it feels good in your hand - and all were going to do is chop these coarsely. Now, I am going to take off these small roots -- you dont really have to, but here we go. Just coarse, chop -- notice that I am rocking -- first of all I am keeping my fingers down on the carrot so that we dont cut our fingers when we cut our carrots and I am also keeping the head of the knife down on the board and then just rocking through the carrots - and now we have three carrots that are coarsely chopped for the beef stock. Were going to put them with the onion which is the first member of the trinity.